Shrimp Po' Boy with Horseradish Remoulade

Name: Shrimp Po' Boy with Horseradish Remoulade
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Creole, Cajun
Ingredients: 1 Tbsp apple cider vinegar; 118 milliliters buttermilk; 1 Tbsp capers; 237 milliliters cherry tomatoes, sliced into rounds; 1 egg; 177 milliliters all-purpose flour; 1 Tbsp horseradish; 4 servings Kosher salt and freshly ground pepper; 1 Tbsp lemon juice; 8 leaves green leaf lettuce; 118 milliliters mayonnaise; 1 red onion, thinly sliced; 1 teaspoon seafood seasoning, such as Old Bay; 1 mediums shallot, cut into chunks (1/4 cup); 680 grams shrimp, peeled, deveined and butterflied; 1 Tbsp Sriracha; 2 teaspoons Sriracha; 1 teaspoon stone-ground mustard; 4 Soft Hoagie Rolls, brushed with butter and slightly toasted in the oven; 1 Tbsp sweet pickle relish; 4 servings Vegetable oil, for frying; 158 milliliters yellow cornmeal

Shrimp Po' Boy with Horseradish Remoulade might be just the main course you are searching for. This pescatarian recipe serves 4. One serving contains 796 calories, 49g of protein, and 31g of fat. This recipe is typical of Creole cuisine. A mixture of flour, buttermilk, hoagie rolls, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Watch how to make this recipe.

Fill a Dutch oven halfway with oil and heat to 375 degrees F.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Whisk the flour, cornmeal, seafood seasoning and sprinkle with salt and pepper in a small bowl and set aside. In another small bowl, whisk the buttermilk, Sriracha and egg and set aside.

Ingredients you will need

Seafood Seasoning

Salt And Pepper

Buttermilk

Cornmeal

Sriracha

All Purpose Flour

Egg

Equipment you will use

Whisk

Bowl

Place the shrimp into the buttermilk mixture, let the excess drip off, then dredge in the flour mixture and shake off any excess.

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Buttermilk

Shrimp

All Purpose Flour

Shake

Place the shrimp onto a wire-racked baking sheet. Repeat until all shrimp are breaded. Fry the shrimp in batches, not overcrowding the oil, until golden brown and cooked through, 2 to 4 minutes.

Ingredients you will need

Shrimp

Cooking Oil

Equipment you will use

Baking Sheet

Place the shrimp onto a paper-towel-lined-plate. Repeat until all the shrimp are fried.

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Shrimp

Sprinkle with salt and pepper.

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Salt And Pepper

Spread both sides of the rolls heavily with the Horseradish Remoulade.

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Horseradish

Spread

Roll

Place the shrimp on top and then the tomatoes, lettuce and some onions. Eat away!

Ingredients you will need

Tomato

Lettuce

Onion

Shrimp

Add the mayonnaise, capers, Sriracha, horseradish, lemon juice, relish, vinegar, mustard, shallots and sprinkle with salt and pepper in a food processor. Blend until slightly chunky. Adjust seasoning if necessary.

Ingredients you will need

Salt And Pepper

Horseradish

Lemon Juice

Mayonnaise

Seasoning

Shallot

Sriracha

Mustard

Vinegar

Capers

Relish

Equipment you will use

Food Processor

Equipment

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Santi Sortesele Pinot Grigio with a 4.4 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.